Jun 20, 2014

Getting your family to eat their veggies can often be difficult. Well these kid-friendly zucchini tots are the perfect solution! They make a great side for breakfast or dinner!

I shared this recipe a few years ago, and we all loved them, but the only issue was I made them in a mini muffin tin, and they stuck to the pan. Here's a photo of them as mini muffins...

Then last year I made these cauliflower tots and baked them on a baking sheet and they were perfect. So last night I decided to try it out with this recipe, and the results were zucchini tot perfection – no more sticking to the pan!

I also like how they got a little crisp on the edges – so good! My husband LOVED these, and he's pretty particular when it comes to eating zucchini. One advice is to be sure to squeeze as much water out of the shredded zucchini, I just used paper towels. Some moisture will still remain, but they will turn out just fine.

Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes

Ahhh!!! I love tater tots, I love zucchini... are you reading my mind??Also, this is belated since the recipe has been here forever, but I made the pork carnitas last night with cilantro lime rice, sooooo good. Thanks for all you do Gina - made 4 of your recipes in the last week!

You know you can save her recipes and do a meal planner!! So not only are her recipes simply amazing, but her website just rocks!! I think I'm in heaven. I have been making her recipes since I found this website about 2 weeks ago. They've all been a hit!

Just off the top of my head, I would toss some almonds in the food processor and give them a few pulses, just until they're ground, but not pasty. That would give you the same texture, but not the carbs.

you could use a low carb bread and make breadcrumbs...just did that and croutons recently. Mys sister got one called Sam's Bakery Low Carb bread (2 carbs)at her health food store and was like regular bread. I have bought some online at a place called Julian Bakery. It is dense and a little dry if not toasted, but makes great breadcrumbs. Last has 12 grm protein and 12 gram fiber...only 2 carbs.

Made a similar items but no cheese and hubby didn't like, but wondering if I mixed the all the ingredients but instead of breadcrumbs used a little shredded potato instead if it would work and taste a little bit more like a tater tot?

These sound delicious! Perfect bite sized snack. I have 2 zucchini left over from my latest CSA type delivery so I will be making this for sure! I have also made something similar to your zucchini pizza bites (a recipe handed down from my grandmother) using either zucchini or eggplant and topping the slices with a tomato, a mixture of mayo sour cream and garlic and then extra shard cheddar and baked. Yes the sour cream mayo combo might sound strange but us Russians do love it!

These look great, I have a son that is Vegan, what else beside an egg, that I can sub to bind it, or can I just omit the egg?Really enjoy looking and trying the recipes, my daughter-in-law always tries new menus out, everything is aways very tasty and delicious!

When baking for a vegan friend of mine I use (instead of 1 egg) 1 tablespoon of flax seed ground with 3 tablespoons of water. I just throw the whole seeds and the water into my Magic Bullet, blend it till it's almost gelatinous, and it works perfectly. Since the egg here is just for binding and not for leavening, you should be able to use that. Plus flax has so many health benefits :)

These are perfect for the freezer! I found a similar recipe on Pinterest and make them all the time for my 18 month old son. I make a dozen or so at a time and freeze them after they've been cooked. It's always hard to get little ones to eat their veggies, but he loves these. I also add finely shredded carrots to our tots, panko crumbs instead of bread crumbs and a little bit of garlic.

Just ate a few cold out of the fridge this morning... just as good! Love the texture. I love those Garden Lite Souffle's, but can rarely find them and they are super expensive. They are 4 pts plus and I love to eat them for breakfast. I think I may have just found a replacement! I just may stock my freezer with these little jewels :) Thank you again, and again!

Keep the zucchini recipes coming Gina !I made the petite zucchini meatloaves, zucchini boats , zucchini cake, chocolate zucchini bread, and I adapted one of your recipes and made banana zucchini muffins - all soooo yummy.Tomorrow I am making the crustless zucchini pie and an old favorite zucchini pancakes . I am so very grateful for you blog - I have lost 154 pounds with weight watchers but it is your recipes that keep me motivated and satisfied . I have learned so much about cooking with different spices and I have tried so many new foods thanks to you !!! So thank you thank you thank you !!!!!

I made these for dinner tonight with zucchini from the farmer's market. I followed the instructions exactly and baked them for 18 min., mine could been baked a few more minuets but the flavor was spot on and my two year old at six of them!

You've done it again!! These sound incredible. And Ive had zucchini on the brain since I made the stuffed zucchini boats. I tell EVERYONE about this website. It is my absolute favorite! I love that I can eat real food... delicious and good for me but also stay on track with my weight loss goals. Thank you Gina!!

This is genius! I love zucchini but my.husband doesn't like it at all. Plus, we have an 18 month old that we struggle with to eat fruits and veggies. I can't wait to try these and the zucchini pizza bites out on them!

These are what everyone has said easy, delicious and addictive. lol! A tip I found online for squeezing the moisture out of the zucchini is a potato ricer. I've had one I bought for another recipe and it has gotten more use on zucchini than on potatoes.

Thank you again for a great recipe. The Crustless zucchini pie is next.

Hello - My husband made these tonight for dinner and they didn't set up well. The only thing different that he did was use a cupcake pan instead of a mini muffin pan. Any thoughts on what we did wrong? Thanks!

he did squeeze the moisture out of the zucchini. the inside of the tots wouldnt get done, they were almost the consistancy before putting them in the oven, just the outside of the tots were cooked. i have plenty of zucchini so i will definetly try them again, what i did get to taste, they had wonderful flavor and the possibilities are endless! i think next time, ill make them and adjust the breadcrumbs.

I never liked zucchini. But you have SO many DELICIOUS looking zucchini recipes that I've started experimenting and I AM HOOKED!!!! I have made almost all of your zucchini recipes and they are just fantastic! Thanks for getting me onto another green veggie :)

I made these last night, sprayed the heck out of the the tins and they still stuck miserably. Ended up scooping out the middles with a spoon, which tasted good, but wasn't too pretty. Have you ever tried making them in muffin papers? I have made many of your recipes over the last year and a half and have never been disappointed.

I made these last night and they were delicious! Next time I'm going to add some minced garlic. I didn't have a problem getting these tots out of the tray, I just made sure they were very packed before baking them and used a knife to help wedge them out. They were a great side dish. My husband LOVED them. He couldn't believe they were healthy.

We tried these last night and I thought I followed the recipe exactly, but it only made 7 mini-muffins. When we first bit into one, it tasted fine, but then we kind of didn't like the taste so much. Probably Wong make these again. Oh well. It was a valiant effort to try to make veggies yummier!

Made these Monday for my boyfriend I doubled the recipe and used jalapeno cheddar cheese instead, they were gone by yesterday so I made a second batch this time with egg whites!! Both amazing - really enjoyed this recipe!

OMG...eating these right now! They're amazing! I used yellow squash because I couldn't find the green zucchini in my store. Still yummy! I may eat the whole batch! But that still wouldn't be too bad!! Mmm...

I make all kinds off dishes like this for my son and this just added to the list....however, these are much better and I ended up eating more of them!! I added a little garlic salt and powder and they were delish!!! Thanks!!

Hi Gina,Just love these. I did use a muffin pan the first time and sprayed well but they still did stick. Second time I used a mini scoop packed tightly and dropped them on parchment paper. Baked and did everything else as directed. They browned nicely, tasted great and clean up was a breeze. These will be made a few times a week in my house! BTW...have been cooking with your recipes now for almost a year. I just love all your recipes. My husband also knows you by name. He regularly asks if this is Gina's? I have even gotten him to start eating some things that he would typically not eat as everything tastes so good. Thank you so much for all the work you do with this site and your recipes.

I used leeks instead of onion and grated a little fresh garlic. Husband liked the crispier ones better so I would suggest 18 minutes for sure if you like them crispy. SO GOOD. We finished these ones and I can't wait to make more!!

OK so I just finished EATING them. They were very good. They were sort of puffy & light. Reminded me a bit of a quiche. I guess my muffin tins were large as I only got 7 in total. Will definately make these again. Could be fun to experiment with the seasonings (I put some garlic in mine)

I just made these, and think I must have done something wrong. I used egg whites as I did not have any regular eggs. I baked for 20 min at 400, and they still were not crispy. Had to be eaten with a knife and fork, not a popper. Any tips?

I just made these and I can't stop eating them! I don't have a mini muffin tin so I doubled the recipe and made it in a regular size muffin pan. I forgot to put salt and pepper so they were a tad bland but still yummy. The next time I make them I'll add some garlic (and remember the salt and pepper!). They reminded me of an Impossible Cheeseburger Pie from Bisquick but with zucchini instead of hamburger. I bet they'd be good with chili powder and cumin and topped with some salsa.

You're my hero, Gina. I made these this weekend for a family dinner. OMG...I wish I made more. I omitted the onions and added Lawrey's garlic salt.

My one stepson who proclaimed he hates zucchini ate 4 or 5 of them. He might have had more if there was any left. My other stepson refused to try it; however he's extremely picky. He ate raw cucumbers so my hubby and I didn't push it.

amazing! just made these and loved them. i only got 8 out of mine but they were great. I'm thinking of balling them next time nad making 'meat' balls out of them maybe for a pasta dish... what do you think?

I made these over the weekend and followed the directions exactly. These did not turn out right. The consistency was weird and they never seemed to be done. I was really looking forward to these being good. I didn’t have a mini muffin pan so I used a regular one...and I only got 3 muffins.